1 cup Earth Balance margarine, softened
1/2 cup powdered sugar
1-2 teaspoons rose water (available at Indian groceries)
1 1/2 tablespoons dried culinary lavender or pesticide-free lavender from edible landscape *(lavender for non-culinary uses may have been chemically treated)
2 cups organic all-purpose flour
Preheat oven to 325 F (163 C).
Cream together the margarine, sugar, lavender and rose water in an electric mixer until very soft and fluffy.
Mix in the flour by hand with a wooden spoon or rubber spatula. If needed, use your hands to work the dough, but do not overmix. The dough should be very soft but not overly sticky.
Divide into spoon-size balls. Form dough balls into flat rounds and cover with plastic wrap and refrigerate for at least an hour.
Roll out the dough on parchment paper into rounds that are 1/4 inch thick and consistent in diameter so that they bake evenly.
Place the parchment paper, dough and all, onto a cookie sheet and bake in the preheated oven for 10-12 minutes, until golden around the edges.
When the shortbread comes out of the oven, allow it to cool completely before serving.
- Substitute lime juice for the rose water.
- Use minced crystallized ginger in place of the lavender
*recipe sourced from Vegan Yum Yum
*cookie image from Dessert First